For the spinach, heat a medium-size skillet over medium heat with the oil, 2 turns of the pan. Add onions or shallots and garlic, and soften 5-7 minutes. Melt in cream cheese, , add cream or half-and-half to thin a bit, and season with nutmeg, salt and pepper. Add spinach and heat through; add grated cheese.

For the burgers, combine sirloin with Kosher salt, Worcestershire and pepper, and form 4 large patties that are thinner at center and thicker at edges for even cooking. Heat a skillet over medium-high and cook burgers
3-5 minutes on each side to desired doneness. Add consommé or stock to pan to deglaze.

Place burgers on buttered toast set burgers on top, drizzle with stock and top with creamed spinach and crispy onions.

When I was a kid, my mom made us knife-and-fork burgers once a week: thick patties on buttered toast with au jus and smothered onions. Here’s a knife-and-fork burger with steakhouse faves on top: creamed spinach and crispy onions!